This is a quick tutorial on how to cook chicken breasts when you get a recipe that calls for “cooked chicken.” It’s simple, easy, and mostly hands-off, so you can do the rest of your recipe prep while the chicken cooks. You end up with juicy, tender chicken breasts that are perfect to cube and mix into pasta, soups, and other recipes or just enjoy for a light, healthy lunch.
Question! What do you do when you make a recipe and the ingredient list calls for “cooked chicken?”
Do you throw a chicken breast in the oven for half an hour and hope for the best? Run out and buy a rotisserie chicken? Pick a different recipe because come on, why doesn’t it say how to cook the chicken–half the recipe is missing?
Yes? Yes? or Yes? Friend, today’s recipe is for you.
The Best Way to Cook Chicken Breasts
This is the BEST way to cook chicken breast when you come across a recipe that calls for “cooked chicken.” It tastes a hundred times better than oven-cooked chicken breast, you don’t need to make a trip to the grocery store, and it’s so easy that after you’ve made it once, you’ll never need a recipe for cooked chicken ever again.
This method, which is a mix of pan frying and something similar to poaching, produces chicken that is moist, tender, and super flavorful.
Best of all, the chicken can go from fridge to stove with almost no prep and needs no babysitting. Once you get it cooking, you can walk away and do the rest of your recipe prep. It’s the best.
Ingredients and Tools
- A skillet with a lid: You’ll need a skillet with a lid for this recipe since once the chicken is browned it cooks covered to trap the heat and steam of the simmering liquid for quicker, more even cooking. If you don’t own a skillet with a lid, or you’re planning on making soup and don’t want to get two dishes dirty, you can cook your chicken in a large pot with a lid.
- Instant-read thermometer: An instant-read thermometer takes all the guesswork out of cooking meat so you can pull your chicken from the stove at exactly the right moment. You can cook chicken without one, but if you cook meat regularly, go buy a thermometer. It will change your life!
- Boneless skinless chicken breasts: Chicken breast size varies wildly, so don’t be alarmed if your chicken is taking longer to cook than expected. There are some huge chicken breasts out there these days, and they will take significantly longer to cook than a 6-ounce breast. Just keep adding water if it all simmers away and trust your thermometer!
- Seasonings: Unless the recipe calls for additional seasonings, I typically just salt and pepper the chicken, but you can get creative with the spices to add extra flavor. Italian seasoning and taco seasoning are both excellent options.
How to Cook Chicken Breasts for Recipes
1. Salt and pepper both sides of your chicken breasts and heat your skillet over medium-high heat. Once hot, lightly grease with cooking spray or a drizzle of oil. Place chicken breasts in the pan and cook until the first side is nicely browned, 3 to 4 minutes.
2. Flip chicken breasts and brown second side, 2 to 3 minutes. Once both sides are browned, add about 1/2-inch of water to the pan. Turn heat down to medium, cover and cook for 5 to 8 minutes (longer with larger breasts). Walk away and do your prep work for the rest of your recipe, checking every once in a while and adding more water if it all evaporates.
3. The chicken is done when an instant-read thermometer inserted into the thickest part of the breast reads 165°F.
4. Remove breasts from heat and allow to rest for 5 minutes before cutting as recipe calls for. Enjoy!
Now tell me that wasn’t the easiest thing ever!
Making Shredded Chicken for Recipes
If your recipe calls for shredded chicken, this cooking method works great. Just let your chicken breast rest a little longer after cooking, about 10 minutes and then use two forks to pull the chicken apart.
For more shredding methods and extra tips and tricks, go check out my post How to Make Shredded Chicken.
Recipes Using Cooked Chicken
Not sure what to make with your cooked chicken? Here are a few of my favorites:
FAQ
How Many Chicken Breasts Equals a Cup?
Recipes usually call for cooked chicken measured by volume, and that can be tricky to estimate when you’re holding a package of raw chicken measured by weight.
Chicken breast sizes vary a ton, but a good rule of thumb is that you can expect to get a little over 2 cups of cooked meat from 1 pound of raw chicken. Medium-sized raw chicken breasts usually weigh about 8 ounces so:
For 1 cup cooked meat, cook 1 medium chicken breast.
Unless you are trying to accurately estimate calories (in which case, you should be using a scale, not volume), being a little over or under on chicken is not going to hurt your recipe, so don’t stress too much about it.
Can I cook chicken this way and freeze it?
Yes. Once your chicken is fully cooked and cooled, you can either freeze it whole or cut into pieces in a freezer bag. Be sure to squeeze as much air as possible out of the bag before freezing to reduce the chance of freezer burn. Cooked chicken can be stored in the freezer for up to 3 months.
How many chicken breasts can I cook at once using this method?
You can cook as few or as many chicken breasts as you’d like as long as the chicken fits in a single layer in the pan without being crowded. It’s okay if some edges touch, since the chicken will shrink as it cooks, but you don’t want a solid layer of chicken with no space in between. You won’t get good browning or even cooking.
Chicken Breast Recipe Tips
- There will typically be some liquid left at the bottom of the pan after your chicken is cooked. This liquid is full of flavor, so if making soup, add it to the broth for a flavor boost. And if making the chicken in advance, you can pour it back over the chopped breasts to help keep them moist.
More Chicken Tutorials
- How to Cook Perfect Chicken Breasts for Salads and Sandwiches
- Roasted Chicken Guide
- How to Cook Chicken Shredded Chicken
- How to Make Chicken Stock
- How to Make Soup from a Chicken Carcass
How to Cook Chicken Breasts for Recipes
Equipment
- Skillet with a lid
Ingredients
- Boneless skinless chicken breasts
- Salt
- Pepper
- Water
Instructions
- Salt and pepper both sides of your chicken breasts.
- Heat skillet over medium-high heat. Once hot, lightly grease with cooking spray or a drizzle of oil. Place chicken breasts in the pan and cook until the first side is nicely browned, 3 to 4 minutes.
- Flip chicken breasts and brown second side, 2 to 3 minutes. Once both sides are browned, add about 1/2-inch of water to the pan. Turn heat down to medium, cover and cook for 5 to 8 minutes (longer with larger breasts), adding more water if it all evaporates, until an instant-read thermometer inserted into the thickest part of the breast reads 165°F.
- Remove breasts from heat and allow to rest for 5 minutes before cutting as recipe calls for. Enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Grace Barse says
Thanks for this. I am handicapped and can’t stand for long to cook. This will help me eat better. Have been getting frozen tv meals.
Amy Botticello says
Your recipe really worked! For years, my chicken breasts have been overcooked and rubbery. This time I wanted to ensure my chicken was tender and moist for the chicken pot pie I was making. I was delighted with the results and my husband commented that the chicken was especially good in the pot pie. Thanks so much!
Jan says
I cook chicken breasts this way all the time! Thank you for this recipe!
Do you have a recipe for cooking boneless skinless (frozen) chicken thighs to be used in recipes? If not, could you reply with How To instructions?
Rebecca Boni says
Perfect recipe ❤️
Catherine Lemoine says
Hi! For your reference, this method is called braising. And it’s great that you are sharing your recipes; hope they inspire people to get in the kitchen!
From an old-timer, Catherine
Dana says
Thanks for the info! One question: would I do it the same way if I have chicken strips and not breast?
Tracy says
Yup. The cooking time will just be shorter.
Jenny says
Thank you! I’m no whiz in the kitchen and I hate it when a recipe asks for cooked chicken! Just one question, if I freeze it, following your directions, what is the best way to thaw it? Thanks!
Tracy says
Overnight in the refrigerator works best. You can also use the cold-water defrosting method (https://www.foodnetwork.com/how-to/packages/help-around-the-kitchen/defrosting-chicken) if you forget to take the meat out ahead of time.
Sapna says
Thank you for this very easy hack! I’ve been trying for years to find a method that works for me. This one does the trick! Not only did it work but it was so easy and quick to do.
I’ll be trying your other recipes. I love how you’ve made them for one or two people.
Tracy says
I’m so glad you found the recipe useful!!
Cathy Sayers says
This was a great way to cook chicken breasts! They came out moist and flavorful! Thanks for sharing the technique!
Tracy says
So happy to hear it, Cathy!!
Linda Doggett says
I am forever in your debt! I have always disliked breast meat because it is so dry, it’s not dry if you cook it right! I did three breasts and only removed each one from the heat when it came to the correct temperature. Thank you so much!
Tracy says
So glad you found the recipe useful, Linda!!
Jamie says
Wtf….uhm…Thank you very much. So thrilled to have stumbled across this little gem . you are awesome as heck!
Tracy says
Lol thanks, Jamie!
Roxy Barlow says
Ummm . . . . . . this recipe was everything! I will never prep my chicken any other way, ever again. I am not the best cook and my husband was like “ma’am whoever you are you can stay I’ll tell my wife we dont need her” that’s how good it was/is. I’ve made stir fry, chicken salad, orange chicken, and we have even eaten it just as is. So juicy so flavorful THANKS!!
Tracy says
Lol! I’m SO glad you found this recipe useful, Roxy!!
Erica says
Tracey, Thank you for such a great recipe. This saved me from wasting chicken tenderloins that I needed to cook soon! They cooked fast and made a great chicken salad. Thank you again.
Peter Mauldin says
“Question! What do you do when you make a recipe and the ingredient list calls for “cooked chicken?” Do you throw a chicken breast in the oven for half an hour and hope for the best? Run out and buy a rotisserie chicken? Pick a different recipe because WTF, why doesn’t it say how to cook the chicken–half the recipe is missing? Yes? Yes? or Yes? Friend, today’s recipe is for you.”
Perfect intro, this is me exactly! I’ve been using this recipe for a few months now, it’s amazing. Thank you!
Tracy says
LOL thanks! So glad you’ve been finding it useful!
Terri says
My new go-to way to cook chicken breast. Thanks for the tip!
Tracy says
So glad you found it useful!!
Jessica says
I have 10 lbs of chix breast that need to be cooked TODAY- I hope this freezes well! I’m thinking the poaching will keep the chix moist. I’ll freeze in 1-2 cup portions.
Tracy says
This is my favorite way to cook chicken for freezing. Hope you enjoy it!!
Maura says
I cooked and shredded too much chicken for tonight’s enchiladas. Can I freeze the remaining chicken? Best method?
Thanks for the easy recipe and tips!
Tracy says
Yes! Shredded chicken freezes really well. Just freeze any extra chicken in a freezer bag and squeeze out any excess air. You should be good to go!